Spicy, tasty, vitamin-rich snack - horseradish made from tomatoes, garlic and horseradish. An excellent sauce for almost any dish. You can prepare horseradish at home without much difficulty. To do this, you need a few simple ingredients, a blender or a meat grinder.
Ingredients: ripe red tomatoes without white veins – 3 kg; horseradish root – 200 g; garlic – 200 g; salt and sugar - to taste (about 3 tsp sugar and 6 tsp salt).Prepare the vegetables. Wash the tomatoes thoroughly and cut into quarters (if desired, you can peel them), wash and peel the horseradish root, peel the garlic and divide into cloves. Prepare a blender or meat grinder.
At this point, taste the tomato mixture. If you are satisfied with the taste, pour the finished snack into clean, dry jars and close with lids. Store jars in a dark, cool place. In the cellar or refrigerator, horseradish is stored all winter without loss of vitamins and nutrients. You can store it longer, it will not spoil, it will just begin to gradually lose its sharpness. 
If desired, you can use sweet bell peppers in the recipe. In this case, the snack will be less spicy. For the initial quantity of products, take 1.5 kg of red pepper so as not to change the color of the final product. Grind it together with the tomatoes. 
Horseradish goes perfectly with meat and poultry dishes, as an appetizer for dumplings. Take this simple recipe and be sure that your household will highly appreciate your efforts. 
Many people know how to prepare “horseradish” for the winter. After all, this is a traditional Russian sauce, the main components of which are fresh meaty tomatoes and horseradish. If you don’t know how to stock up on such a preparation, then we will tell you about it.
Main properties of the product
Before I tell you how to prepare “horseradish” for the winter, I should tell you what properties such a sauce has.
This preparation is quite spicy. Horseradish gives it such taste. Moreover, thanks to this vegetable, “horseradish” becomes not only spicy, but also healthy. It has high antimicrobial properties, improves immunity, as well as the body's resistance to various diseases. However, it should be noted that due to its rather strong pungency, this sauce is not recommended for consumption in large quantities by those who have problems with the gastrointestinal tract. If you neglect this advice, you can easily get aggravated.
Classic “horseradish”: a winter recipe made from tomatoes and horseradish root
To make classic “horseradish” at home, you should use only ripe and fleshy tomatoes. This will give the sauce a special thickness and soften the harshness of the horseradish.
So, before you make “crap”, you should purchase:
- large horseradish root - about 100 g;
- not very coarse salt - about 1.5 dessert spoons;
- tomatoes as ripe as possible, fleshy - 1 kg;
- granulated sugar - a full small spoon;
Preparing Ingredients
How is the classic “horseradish” prepared? The recipe for the winter involves using only fresh vegetables. They need to be washed and dried well. In this case, it is recommended to peel the tomatoes, and peel the horseradish.
Process of making spicy sauce
Before preparing horseradish for the winter, you should take several glass jars (750 g) and sterilize them along with screw caps in any way known to you. Next, you need to grind the tomatoes in a meat grinder and add the horseradish root and garlic there.
After you have formed a fragrant paste, you should add sugar and salt to it, and then mix thoroughly. Having received a homogeneous mass, it must be distributed into sterilized jars and screwed tightly. You can store this preparation all winter, but only in a cool room. If you place a jar of hot sauce in a warm place, it will very soon begin to ferment, and then completely leave the container.
How to prepare "horseradish" from tomatoes and vegetable oil?
This method of preparing homemade “crap” was invented after a sad experience when housewives’ sauce turned sour or molded. To avoid such situations, this preparation began to be made using odorless vegetable oil.
So, we will need:
- horseradish root as fresh as possible - about 200 g;
- salt is not very coarse - 1 large spoon;
- tomatoes as ripe as possible, fleshy - 2 kg;
- granulated sugar - a full large spoon;
- vegetable oil - ½ cup;
- large fresh garlic - about 200 g.
Cooking method
Classic homemade “horseradish” does not require heat treatment. But if you want to get a softer sauce that will be stored in the cellar for a long time, then it is still recommended to cook the tomato base on the stove.
So, to prepare “horseradish”, you should wash fresh tomatoes well, and then peel them, scalding them with boiling water. Next, the vegetables must be chopped in a blender or meat grinder. After this, they need to be placed in an enamel basin, brought to a boil and cooked for about 15 minutes. After this time, salt, vinegar, sugar and vegetable oil should be added to the tomato mass.
While the tomatoes are cooking over low heat, you need to start processing the remaining ingredients. To do this, you need to wash the horseradish root well and grind it in a meat grinder along with the garlic cloves. Next, the spicy mass must be added to the boiling tomatoes, mix everything thoroughly and immediately remove from the stove.
Formation process
Now you know how to prepare “horseradish” from tomatoes and sunflower oil. But in order for such a sauce to be stored for a long time in a cold room, it must be rolled up correctly. To do this, you need to take several liter jars and steam sterilize them with lids. Next, each container needs to be filled with hot “crap” and immediately rolled up. After turning the jars over, cover them with a thick cloth and wait until they cool completely. At the end, the hot Russian sauce must be put into the pantry, basement, refrigerator or cellar, where it can be stored for about six months.
Cooking "horseradish" with beets
If you are quite tired of the classic snack “Hrenovina”, then you can modify it a little. For example, add beets. With such a vegetable, the sauce will not only become more rich and tasty, but also quite bright.
So, we need:
- horseradish root - about 150 g;
- salt is not very coarse - 2 dessert spoons;
- tomatoes as ripe as possible, fleshy - ½ kg;
- granulated sugar - 2 large spoons;
- table vinegar - 3 large spoons;
- vegetable oil - 3 large spoons;
- large beets - 800 g;
- ground pepper - a pinch;
- large fresh garlic - about 100 g.
Cooking process
Before preparing “horseradish” for the winter, you should wash the beets well, and then boil them, cool, peel and chop them very finely. Next you need to rinse the tomatoes and horseradish root. It is advisable to grind these ingredients together with the garlic cloves in a meat grinder.
After processing all the components, they must be placed in an enamel container, seasoned with salt, sugar, pepper, vinegar and vegetable oil, and then heated over low heat, but not brought to a boil. Next, the hot sauce needs to be poured into sterilized jars and rolled up well. After keeping the beetroot horseradish at room temperature for 24 hours, it should be put in a cool place. In such conditions, the sauce can be stored for about 5-7 months.
"Hrenovina" with the addition of ripe plums
We talked about how beetroot “horseradish” is prepared (photo above). However, there is another, no less original, way of preparing such a sauce. It consists in adding ripe plums to the main ingredients. It should be noted that this sauce has a rather unusual and piquant taste - with slight sourness and a characteristic aroma of fruit.
So, to prepare this crap we will need:
How to cook?
To make “horseradish” with plums, you need to wash the fruit well and remove the seeds. It is also necessary to rinse the horseradish root and tomatoes. After this, all components should be ground in a meat grinder (including garlic). Next, they need to be mixed well and poured with boiling water. While the base is warm, add mild salt, sugar, vinegar and vegetable oil. Finally, mix all the ingredients with a large spoon and set aside to cool.
Preparing containers and sealing
While the finished sauce is at room temperature, you should begin sterilizing the jars. To do this, add half a glass of water to the containers, place in the microwave and turn it on at maximum power. After 5 minutes, the jars can be safely removed. As for the lids, it is recommended to place them in a bowl, add water and boil over high heat for 10 minutes.
After all the steps have been completed, you need to pour the plum “horseradish” into sterilized containers and immediately roll it up. After a day, the workpieces can be removed to any cool room where the rays of the sun do not reach. It is recommended to store this “crap” for about 2-3 months.
How to use?
Now you know how you can make your own classic “horseradish”, with beets, butter and plums. Which of the above methods to use to create a flavorful snack is your personal choice. In any case, this sauce turns out very tasty, aromatic and piquant. It is recommended to serve it to the table along with dumplings, manti and other second and first courses. It can also be used to make sandwiches. But for this, it is advisable to make the “horseradish” a little thicker so that it does not drip off the bread.
Dedicated to all thrill seekers
Horseradish - this seasoning is called “Gorloder”, “Hrenoder”, seasoning “Ogonyok”, Russian adjika, “Hrenovina”, “Cobra”, seasoning “Vyrviglaz”, “Thistle”, “Horseradish snack”, “Hrenovina”, and in general it is just table horseradish. Unless there are countless options for additives. For those who cannot imagine life without thrills in the culinary sense, “Culinary Eden” has prepared a selection of recipes for fiery horseradish. It’s easy to prepare horseradish: chop all the ingredients, mix, put in jars and refrigerate. This For those who want to make something spicy for the winter, there are recipes with cooking and sterilization. By the way, it is believed that you need to dig horseradish root in those months whose names have the letter “r”, that is, September, October, November. At other times, it does not have that pungency and unique mustard smell.
But first, a few words about the benefits of the burning “weed.” This is an excellent antimicrobial agent that protects against colds, gastrointestinal infections and other infections. Horseradish cleanses the blood, lowers sugar levels, simulates kidney function, improves appetite, and stimulates the activity of the stomach and intestines. Horseradish helps to cope with excess mucus and is used as an expectorant. Horseradish contains more vitamin C than citrus fruits! But all these benefits are useful for a maximum of 2-3 weeks after the horseradish is cooked. The longer a hot seasoning is stored, the less vitamins, essential oils and other biologically active substances it contains. So, if you have the opportunity to store horseradish roots “alive”, buried in the sand in the basement - keep it! And prepare the horseradish as needed. Owners of city apartments have to stock up on horseradish for future use and in large quantities, but, as they say, there’s nothing to be done about it.
A few words about safety precautions. In order not to cry over the meat grinder, advanced users have come up with a simple and effective remedy: put a plastic bag on the neck of the meat grinder and tie it tightly, and tie the same bag on a ring with a lattice. But sometimes this does not help, and housewives operate in respirators and even gas masks. It is best to grind horseradish using a manual meat grinder, and last, after all other ingredients.
And now - recipes! Since the principle of preparing any type of horseradish, be it a horseradish maker, a gorloder, an ogyonok or a horseradish, is the same, we will limit ourselves to listing the necessary products and their quantities.
Horseradish snack
4 large horseradish roots,
5 kg tomatoes,
1 large head of garlic,
1 tbsp. salt.
3 kg tomatoes,
1 kg horseradish,
1 kg garlic,
salt, sugar to taste.
Shitty
1 kg of tomatoes,
300 g garlic,
300 g horseradish,
1 tbsp. salt,
1 tbsp. Sahara,
½ tsp. 9% vinegar.
Chronoder garlic
1 kg horseradish,
1 kg garlic,
10 tbsp. salt,
20 tbsp Sahara.
Vyatka horseradish
1 kg of tomatoes,
1 large horseradish root,
100 g garlic,
sugar, salt.
Horseradish with plums
1 kg of tomatoes,
100 g horseradish,
100 g plums,
1 head of garlic,
salt, sugar to taste.
Horseradish "Table"
Ingredients:
1.5 kg horseradish root,
1 tbsp. salt,
3 tbsp. Sahara
1 lemon.
Preparation:
Grind the horseradish roots in a meat grinder, add salt and sugar, pour in boiling water, stirring quickly until the consistency of a thick paste. Divide the resulting mixture into clean jars, add a few drops of lemon juice into each, and close the lids. Before use, you can mix it with sour cream.
Thistle
Ingredients:
1 kg hot pepper,
1 kg garlic,
1 kg of tomatoes,
1 cup apple cider vinegar
1 large horseradish root,
salt.
Preparation:
Pass all ingredients through a meat grinder, horseradish root last. Mix with vinegar and leave for 12 hours. Place into clean jars and seal (do not roll up). Keep refrigerated.
Horseradish snack with carrots
2 kg tomatoes,
100 g horseradish root,
100 g garlic,
600 g carrots,
1 pod of hot pepper,
8-10 drops of 70% vinegar,
salt to taste.
Gorloder with sweet pepper
3 kg tomatoes,
1 kg sweet pepper,
2-3 hot peppers,
1 cup garlic,
salt, sugar, ground black pepper to taste.
10 sweet peppers,
20 pods of hot pepper,
4 horseradish roots,
2 bunches of parsley,
2 bunches of dill,
200 g garlic,
2 kg of tomatoes,
4 tbsp. sugar,
4 tbsp. salt,
1 tbsp. vinegar.
Quick table horseradish with beets: Mix grated horseradish with grated raw beets. This mixture does not last long.
Or another quick recipe: grind a medium horseradish root and 2 apples through a meat grinder, season with sour cream and honey or vegetable oil and apple cider vinegar.
Quick crap
Ingredients:
1 kg of tomatoes,
300 g horseradish root,
200-300 g garlic,
salt, ground black pepper to taste,
sour cream 35% fat.
Preparation:
Cut the tomatoes crosswise, blanch in boiling water, rinse with ice water, remove the skin. Mince the garlic and horseradish, mix all the ingredients, add salt and ground pepper. Add a little high-fat sour cream to the resulting mass and mix well.
Horseradish pickled
Ingredients:
1 kg horseradish root,
200 ml 3% vinegar,
15 g salt.
Preparation:
Grind horseradish in a meat grinder, mix with salt and vinegar, heat in an enamel bowl. Place in jars and sterilize: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.
Adjika "Ogonyok"
Ingredients:
2.5 kg tomatoes,
500 g sweet pepper,
500 g sweet and sour apples,
500 g carrots,
120 g garlic,
75-100 g hot pepper,
50 g parsley,
50 g dill,
250 g vegetable oil,
2 tbsp. 9% vinegar,
salt,
ground black pepper.
Preparation:
Peel the apples from seeds, and grind all the ingredients, except the herbs, through a meat grinder. Add vinegar, vegetable oil, salt and ground black pepper to the resulting mass and cook over low heat. Cook for about 2 hours. 5 minutes before the end of cooking, add chopped herbs. Place in sterilized jars and seal.
Boiled horseradish
Ingredients:
3 kg tomatoes,
100 g garlic,
200 g horseradish root,
400 g sweet pepper,
2 tbsp. Sahara,
3 tbsp. salt,
ground black pepper to taste.
Preparation:
Grind the tomatoes and cook over medium heat for 20 minutes. Meanwhile, mince the horseradish root, garlic and sweet pepper, add to the tomato mass and cook for another 10 minutes. At the end of cooking, add sugar, salt and ground pepper, place in sterilized jars, and roll up.
Horseradish marinated with beets
Ingredients:
1 kg horseradish root,
1 kg beets.
Marinade:
4 glasses of water,
2 cups 3% vinegar,
40 g salt,
40 g sugar.
Preparation:
Boil the beets for an hour, peel and cut into thin slices. Grind the horseradish root. Place in jars, alternating with horseradish in layers. Pour in the marinade and place for sterilization: half-liter jars - 15 minutes, liter jars - 20 minutes. Roll up.
As you can see, there are not many options. And what can you come up with when preparing a killer spicy horseradish or adjika? Burning horseradish in winter will help you avoid all colds. Happy preparations!
Larisa Shuftaykina
Horseradish must be a spicy seasoning. It was first prepared in Siberia, when a sauce was made from the root, which was customary to be consumed with meat. Today this sauce is widespread in all regions of our country; not only meat is eaten with it, but even dumplings or simply spread on bread. Do you know how to cook horseradish so that it doesn’t go sour?
According to all the recipes given in this article, a high-quality product is prepared that will be stored for a long time. To make the sauce better stored, more garlic and salt should be added to it, but the main component, of course, will be horseradish root.
Interesting! As additional components, you can add vinegar or any type of pepper, bell pepper and even sugar to this sauce. It is important to grind all the ingredients as much as possible.
Separately, it is worth mentioning the benefits of horseradish. In terms of vitamin C content, it surpasses any citrus fruit, even the so popular lemon. The root helps fight various types of gastrointestinal infections, colds and simply strengthens the immune system.
Classic recipe
To prepare horseradish according to the classic southern recipe, you must add ripe tomatoes to the sauce. They will give a pleasant sour taste to the sauce, while at the same time they will be able to soften the often too hard horseradish root.
What do you need:
100 grams of fresh horseradish root;
Two teaspoons of salt;
A kilogram of tomatoes;
A teaspoon of sugar;
100 grams of garlic;
Wash the tomatoes and cut into slices. Wash and peel the horseradish root, peel the garlic too. Set up a meat grinder and pass horseradish, garlic and tomatoes through it. Mix all the vegetables, add salt and sugar, mix everything. You can use the finished sauce this way, or you can put the sauce in sterilized jars and store it for the winter. The horseradish will be stored in this form from six months to a year. How to cook?
With vegetable oil
Another recipe for how to prepare horseradish for the winter so it doesn’t go sour (video) involves adding vegetable oil. This is an excellent preparation option to prevent mold from forming on the surface of the sauce.
What do you need:
0.2 kg of fresh horseradish root;
Half a glass of vegetable oil.
O.2 kg garlic;
One tbsp. salt and sugar;
Two kg of tomatoes;
3 tbsp. vinegar;
Cooking begins again with tomatoes. You need to remove the skin from them, for which the fruits are first doused with boiling water, and then placed in a cold place for a couple of minutes. water. Next, pass the tomatoes through a meat grinder and mix with salt and sugar. Place on the fire and simmer for a quarter of an hour from the moment it boils.
At the very end of cooking, you need to add vegetable oil and vinegar to the sauce. Before this, you need to clean the root and soak it in cold water for an hour. Then grind through a meat grinder together with the peeled garlic and add to the tomato paste, which should already be boiling by this point. Remove from heat, stir. You can eat it this way, or you can put it in glass bottles, jars and roll it up. The sauce has a pleasant aroma and is very rich. Pay attention to .
Cooking instructions:
The roots need to be well selected. It is best to take those dug up at the end of autumn: such horseradish has the strongest and most pungent taste. This means that this particular root is beneficial for the body.
Only within three weeks after being removed from the ground, the roots retain all their positive characteristics. So, there is no need to dig up the root for future use; it is better to do this already at the time of preparing the sauce itself.
You can, in principle, cook horseradish with dried root, but it must first be properly prepared. When the roots are dug up, they should be peeled, chopped and dried in the oven, then ground into coffee grinders, and placed in glass containers for storage.
When grinding horseradish, it is very corrosive to the eyes; to avoid this, you can wrap a bag around the neck of the meat grinder. It is best to work with the root by opening the window or with the hood on.
You can add completely different products to horseradish when preparing this sauce. Mention should be made of apples, bell peppers and even cranberries and various greens.
These two recipes will help you on how to prepare horseradish for the winter so that it doesn’t go sour. It is important to immediately pour the sauce into pre-sterilized jars and roll up. In this form, it can be stored for a year, but it is better to eat the sauce quickly, while it has maximum beneficial properties and strong taste.
Horseradish, gorloder, Siberian adjika, horseradish, ogonyok, cobra - all these are names of the same dish. A spicy sauce with a pleasant pungency and characteristic aroma goes well with meat, poultry, and just a slice of black bread. They also say that this vigorous, spicy snack can kill all germs, so you won’t be afraid of colds or gastrointestinal infections with it. And if you don’t yet know how to cook horseradish for the winter, I will be happy to share with you my favorite recipe.
What does it contain? Horseradish - tomatoes - garlic
The classic recipe for making horseradish - real, Siberian - requires using horseradish root and tomatoes, garlic and salt, often with the addition of chili pepper. It is tomatoes that are a mandatory ingredient in the sauce - they give it a pleasant sourness and soften the pungency of horseradish. Sometimes bell peppers and green apples are also added to the seasoning. But here it is important not to overdo it, because a horseradish snack must be spicy! Therefore, you can add vegetables, but in moderation, otherwise you will lose that very “punchy” taste for which we are preparing this product.
My recipe for horseradish snacks for the winter includes only tomatoes, horseradish root, garlic and salt. It turns out “baking” and very piquant. If it's too spicy for you, you can add more tomatoes or a couple of green apples at any time, depending on your taste.
Should I add sugar or not?
Sometimes granulated sugar is included in horseradish, especially if the tomatoes are too sour. I don't add sugar - it lasts longer. Instead, I try to choose sweet tomatoes, ripe, not green, then the sauce itself turns out to be sweet and sour. It’s good if the tomatoes are dense and not too watery so that the appetizer doesn’t “float.” For example, you can make a horseradish appetizer with plum tomatoes, which I think are just perfect for this appetizer.
How to make horseradish for the winter so it doesn’t go sour?
The horseradish snack stands well in the refrigerator under a nylon lid. The main thing is to put the correct proportions of garlic and horseradish so that the seasoning does not ferment and sour, and also store it strictly in the refrigerator, not in a warm place. If it is placed in sterilized jars and closed with clean lids, then additional preservatives (vinegar, citric acid or aspirin) are not required.
If the horseradish sours, then:
- jars are poorly sterilized;
- tomatoes are spoiled;
- little salt and garlic;
- the workpiece is in a warm place.
Glass containers are suitable for long-term storage (it is best to use small jars, 250, 300 or 500 ml). Thick nylon covers are suitable, as well as screw-on ones - it is advisable to place a couple of layers of cellophane under them to minimize air access and contact with metal.
How to extend the shelf life?
The snack lasts well all winter. But still, some housewives, fearing that it will ferment, try to extend its shelf life as much as possible. Some bring it to a boil, others add vinegar or a glass of oil...
I am categorically against any heat treatment, which kills all the usefulness of this Siberian snack. Vegetables and roots twisted through a meat grinder should be stored raw; if they are boiled, the taste will become incomparably worse. It won’t be crap anymore, but adjika at best.
You can extend the shelf life in one of two gentler ways:
- pour oil under the lid;
- Lubricate the lid with mustard.
In the first case, the contents of the jar are filled with literally 1-2 tablespoons of vegetable oil. It forms a thin film that prevents mold from forming on top. An alternative option is to coat the lid with mustard. This will also prevent mold from forming in the jar, but without the extra calories in the end.
Ingredients for a classic horseradish recipe
- tomatoes 1 kg
- horseradish root 200 g
- garlic 4 cloves
- non-iodized salt 3 tsp.
